Vietspices Search

Tuesday, October 5, 2010

I've been experimenting with the dipping sauce for nem nướng, which means everyone in the family has to eat nem nướng every other day.

After a few attempts of making Tương Chấm for Nem Nướng, my husband finally gave it a thumbs up. Hopefully, he didn't say that so he doesn't have to eat Nem Nướng again .

This delicious sauce is full of nutrition as it's a blend of sweet rice and shrimps are the main ingredients. I love the vivid, beautiful orange color that comes from the paprika and partly from the crab paste. I hope you enjoy it as much as my family.

* * *

*

RECIPE: Tương Chấm Nem Nướng

*

Ingredients

1/2 cup Nếp (sweet rice), rinsed a few times until the water is cleared

2 cups Water

1 small can (2 cups) Chicken Broth

30 small Shrimps, shelled, deveined

1 tablespoon Garlic, finely chopped

1 tablespoon Crab Paste with Soya Bean Oil

(I prefer the jar shown in the picture as it's less pungent than the jar of shrimp or crab paste labeled as Gia Vị Nấu Bún Riêu)

1 1/2 teaspoons Salt

2 tablespoons Fish Sauce

1 teaspoon White Ground Pepper, optional

1 teaspoon Garlic Powder

1-2 teaspoons Paprika

3 tablespoons Sugar

*

Cooking Sweet Rice

In a small pot, bring water, chicken broth and sweet rice to boil. Then reduce heat to low and cook for about 20 minutes or until soft.

Great thanks! I will definitely try this to surprise my family. I searched high and low and only found recipe's for nuoc mam and peanut sauce. Thank you for sharing this recipe. It is exactly what I'm looking for.

Quite a few people told me about the website http://wegottaeat.com/liannguyen/recipes/nem-nuong-sauce that copy my recipe from text to pictures and put on her blog. Since my recipes are not copyrighted so I don't think I can do anything about it :-(Thanks for letting know. I appreciate it.

Hi Loan, Thanks for doing all the hard work in working out the recipe. I can't help but noticed that there is no sour content in your recipe. If I'm not mistaken the Brodard sauce does taste slightly tangy. Just a smallobservation. What do you think? Thanks once again.

It's been so long since the last time I had brodard Nem Nuong. I can't recall what it tastes like. But this Saturday a friend of mine will make brodard Nem nuong for dinner. I will make sure to study the sauce :-).

I made some changes on this recipe a few weeks ago. I eliminated the ground pork. Ground pork shouldn't be in the ingredients list. I must have forgotten to modify the printable recipe. Will fix it when I have a chance. Sorry.

Hi! I just happened to cross by your webpg, and I'm so happy to find out that we both share something so much in common, which is we love to experiment in making our food perfect or at least achieving the restaurants' look-alike quality. I am also obsessed with this sauce and have been searching so hard for the receipe but couldn't find it. I came up with the same idea last week and tested it with flour but not rice, and I also cooked with pork b/c i noticed that when eating the sauce at some restaurants, i did see some meat in there. I wonder if your sauce has any pork in it? or did you already tried it with pork and decided that it tasted better without pork??

I did experiment it with 1/4 cup of ground pork added to this recipe and it was pretty good. Then I tried it again without ground pork and it tasted as good as the first one. So i removed the ground pork ingredient from this recipe.

OMG thanks for your recipe chi. My husband wants to eat nem nuong next week but I don't know how to make the sauce so I was thinking about making the peanut sauce as a substitute. Your recipe seems kind of complicated for me but I'll give it a try.

Join me on Facebook

About Me

My husband and I have two lovely daughters. I'm incredibly fortunate to be able to stay at home to raise my daughters and experiment with food.
I was probably in love with food from my mother’s womb, but didn’t realize it until I found myself spending every cent of my allowance on snacks and frequently begging my maid to let me help out in the kitchen. The desire to cook was intense. I snuck into the kitchen when my maid was asleep and stole rice and matchsticks so my friend and I could cook it in our toy clay pot. I even bought ingredients from the market to make frozen banana dessert topped with shredded coconut and roasted peanuts and sold them to the neighborhood kids.
These fond memories eventually led to my Vietspices blog - born in October 2010- with the purpose of making memories with my girls and sharing our recipes, but ultimately creating a foundation for charity. I envision something that wound extend beyond my daily bread to encompass the basics of daily living – food, clothing, shelter - for those less fortunate. And this gave birth to The Spices of Life (Hương Vị Cuộc Sống) Foundation. It is under construction as I work out the logistics. Please stay tuned!